Let’s be honest, I’m playing catch-up. After being sick ALL of last week I’ve got two weeks of laundry, two weeks of running (yes, still trying to make up some miles even if I won’t hit 100 for the month!), and two weeks of work. Bleh. I’ve also got quite a bit of leftover produce and such that will go bad in the fridge if I don’t use them. Which is totally my inspiration for tonight’s dinner… Macaroni with many cheeses. And other stuff. Hey, the kids will eat pretty much anything as long as it looks like a noodle and has cheese sauce on it. So will the hubs. And, me for that matter!
After our leftovers get used up, we’ll be moving on to some other fun summer dinners. A lot of them are vegetarian or veggie filled, so be sure to drop by your farmer’s market this week. Trust me, you won’t regret it!
Happy (SUNNY!) Monday,
Katie
Monday – Use up Leftovers, optional vegetarian
Macaroni with Many Cheeses (and many leftovers!), recipe from Food & Wine Magazine
I’m using the recipe as my guide, but before broiling, I’m going to throw in some chopped garden tomatoes, fresh arugala and proscuitto that I plan to crisp up in the oven.
Roasted Carrots: I always have carrots! Quarter them, toss them with olive oil, salt and pepper and throw ’em in the oven at 450 degrees flipping once until golden (approx 25 min).
Tuesday, Vegetarian
Healthy Mexican Sweet Potato Skins, recipe from Pinch of Yum
Cloister Green Beans, recipe from Edible Charlotte
Wednesday
Teriyaki Salmon with Sriracha Cream Sauce, recipe from Damn Delicious
Soba Noodles with Sweet Ginger Scallion Sauce (with cucumbers and julienne bell peppers), recipe from Simply Reem
Thursday
Fettuccine with Summer Vegetables and Goat Cheese, recipe from Food Network Magazine
Seared Scallops: Pat large scallops dry, and season with salt and pepper. Oil a large skillet and heat over high flame. Drop in scallops, and flip once, only when they are easy to do so (two minutes or so in). Allow to sear on the other side, and serve.
Friday, Optional Vegetarian
Grilled Pizzas, recipe from Mom Favorites
Make these any way you like ’em! We’ll be using whole wheat dough (from Harris Teeter’s prepared food section) with veggies from our CSA box and whatever cheese we have on hand.
Weekend Cooking – Vegan Cookout
Grilled Portabello Steaks, recipe from SpicieFoodie
Herb-Roasted Potatoes and Onions, recipe from Fine Cooking
Grilled Corn – Shuck, drizzle with oil, and place it directly on the grill!
Weekend Breakfast
Oatmeal Pancakes (freezable, if you have any left!), recipe from Mom Favorites
Lunch Idea, Optional Vegetarian
Veggie Hummus Pitas, recipe from Mom Favorites
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